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Orange and rosemary pecans in a patterned bowl, with a whole orange and fresh rosemary sprig.

Orange and Rosemary Pecans

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5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizers & Snacks
Cuisine American
Servings 6
Calories 220 kcal

Ingredients
  

  • 4 cups pecans
  • 3 Tablespoons melted butter
  • 6 Tablespoons sugar
  • 1 Tablespoon sea salt
  • 3 Tablespoons chopped rosemary
  • 3 Tablespoons orange zest

Instructions
 

  • Roast the pecans in a 350 degree oven for about 10 minutes. Make sure that you watch them. Nothing is more frustrating (or expensive) than burning 4 cups of pecans. Not that I speak from experience or anything, but nuts go from perfect to burnt in seconds.
    Roasting pecans on a baking sheet for orange and rosemary pecans.
  • Finely chop the rosemary.
    Preparing to finely chop rosemary sprigs on a wooden cutting board for Orange and Rosemary Pecans.
  • Zest 3 oranges. I got about a Tablespoon of zest from each.
    Zesting three oranges on a wooden cutting board for Orange and Rosemary Pecans.
  • Melt the butter in a large saute pan.
    Melting butter in a large saute pan for Orange and Rosemary Pecans.
  • Add the pecans, sugar, salt, rosemary, and orange zest.
    Adding pecans, sugar, salt, chopped rosemary, and orange zest to a pan for Orange and Rosemary Pecans.
  • Give a good toss. Keep in an airtight container.
    Orange and rosemary pecans in a white bowl with a silver scoop.

Nutrition

Calories: 220kcalCarbohydrates: 9gProtein: 2gFat: 21gSaturated Fat: 3gSodium: 414mgFiber: 3g
Keyword Orange and Rosemary Pecans
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